Mom's Potato Salad with a Twist

My mom is a great cook and one of her best dishes is potato salad. It's a huge hit with everyone that eats it. I have never made it before and decided to give it a try - I added just a few things to make it my own. My stepfather-in-law Bud uses big chunks of black olives in his version and I really liked the flavor and color they added. It was a very tasty potato salad that went well with the barbecue ribs I made. If you want to kick it up a bit try a little wasabi mixed in... my sister Dana loves it that way. Don't worry Mom, yours is still my favorite.

• 5 large potatoes, skinned, boiled until fork tender & diced into bite size chunks
• 5 hard boiled eggs, diced
• 1/4 sweet yellow onion, diced finely
• 1/2 cup of sliced black olives, drained
• 1 tbsp fresh parsley, chopped
• 1/4 cup dill pickle juice
• 2 tsp of red wine vinegar
• 1/2 - 3/4 cup of regular (tastes better) or low fat mayonnaise
• 1 tsp celery salt
• 1 tsp dried mustard
• Salt and pepper to taste
• Paprika (sprinkled on top for garnish)

Just like my mom, I boil my large potatoes with the skin on. Once they are fork tender I let them cool and simply peel off the skin. I then dice into bite size chunks. Combine the remaining ingredients (except paprika) in a large bowl & mix thoroughly. Taste and re-season if needed. Put into a serving bowl & sprinkle with paprika. Enjoy.

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